Spaghetti Squash Carbonara Recipe

1 spaghetti squash 2 cups water ½ lb. bacon, diced 2 eggs 1 ½ cups grated parmesan cheese 1 tsp salt 2 tsp black pepper 4 tbsp water


Cut the spaghetti squash in half horizontally with a knife and remove the seeds.

Heat Put each half with the cut side up in the cooking pot. If your pot is too small, cook each half separately. up the air fryer to 400°F / 205°C.

Pour 2 cups of water into the pot around the squash, not inside.

Pressure cook on High for 10 minutes, then release the pressure.

Carefully take out the hot squash using tongs or oven mitts.

Clean the pot and put it back. Then, set it to Sauté mode on Medium for 15 minutes.

Cook diced bacon in the pot until it's lightly crispy, stirring often.

Use a fork to shred the cooked squash into pasta-like strands and set aside.